To start making this curry cut the florets of cauliflower and soak them in warm water. Don't cut the florets too small else it will break while cooking and the curry will become mushy. Peel wash and cut two potatoes also in cubes. Don't make small cubes let it be in medium size.

Beat the yoghurt to make it smooth. Don't use sour yoghurt. Add salt, turmeric, red chilli powder and coriander powder to the yoghurt mix very well and keep aside. Dry roast all the whole spices until aromatic and crisp then off the flame transfer it to a bowl let it cool down completely then grind it to a coarse powder. Don't grind it to a fine powder leave it coarse.

Add 2 tbsp oil in a pan when it heats up then add ginger, garlic, onion, tomatoes and green chillies and saute them. Cover it and cook it until the onion is transparent and the tomatoes get pulpy and the ginger and garlic get softened. Then transfer it to a bowl and cool it down completely then make a smooth paste of this.

In the same pan add 2 tbsp oil and fry the potatoes. Fry them on a high flame and cover it also so that it cooks quickly. Fry them till they are 90% done and the edges get brown. Take them out in a bowl and in the same pan add 2 tbsp oil and fry the cauliflower florets until 90% done and get brown edges. Now in the same pan add 2 tbsp oil when gets heated add the tempering.

When start to splutter lower the flame and add the yoghurt mix. Make sure the flame is slow else the yoghurt will curdle. Cook it until the oil oozes out then add the paste which we had made and saute it until again the oil oozes out. Now add the fried cauliflower and potato and mix it well. Add 1 cup of water to it and mix again and allow it to boil. Cover and cook for 2-3 minutes. Adjust the consistency as you like. I make it in a thick gravy so 1-2 cups of water is enough.

Then add the dry roasted powdered spices and mix well. Now add the chopped coriander leaves mix well cook for 2 minutes and off the flame. Cover and leave it for 10 minutes for all the flavours to kind of merge and then serve it with naan, paratha, poori, roti, chapati or whatever you like.